Fibrous casings are non-edible and string tied at one end. They can be clear, mahogany or printed with "Venison Sausage - Not for Sale". They are used to make Summer Sausage, Salami, Bologna and other cured sausages. Soak casings in warm water for 20-30 minutes prior to stuffing.
Approximate stuffed weight:
2 1/2" x 20" - 3 lbs.
- Use for: summer sausage, salami, bologna, trail bologna, etc.
- Preparation: Soak in warm water 20-30 minutes prior to using
- Cooking Method: oven at 170° - 185°, or smoke in smoker until internal temperature of sausage reaches 165°